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CREAMED SPINACH WITH TOASTED WALNUTS AND OLIVES

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 15ml (1 Tbsp) oil
  • 1 onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 400g baby spinach
  • 45ml KNORR Creamy Blue Cheese Salad Dressing
  • 250ml (1 cup) cream
  • salt and ground black pepper
  • 100g walnuts
  • pitted green olives, to serve
  • 1 Heat the oil in a large pan, add the onions and fry until soft and translucent.
  • 2 Add the garlic and cook for one more minute.
  • 3 Turn up the heat and add half the spinach. Cook, stirring constantly, until it wilts. Now add the rest of the spinach and continue cooking over a high heat so all the liquid evaporates.
  • 4 When the spinach is soft, stir in the KNORR Creamy Blue Cheese Salad Dressing and the cream. Cook for a few more minutes, or until the cream has slightly thickened and reduced. Season to taste with salt and pepper.
  • 5 In the meantime, toast the walnuts. Place the nuts in a dry frying pan and cook, tossing frequently, over a medium heat, or until they are hot and golden. Watch them closely so they don’t burn.
  • 6 Serve the creamed spinach hot, topped with the toasted walnuts and green olives.